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Ingredients
Serves: 8

500g linguine pasta

4 tablespoons olive oil, divided

1 onion, diced

3 sprigs fresh thyme, leaves removed

750g fresh tuna steaks, diced

1/2 cup (125ml) dry white wine

450ml chicken stock

4 tablespoons fresh lemon juice

1 tablespoon finely-grated lemon rind

60g chopped oil-packed sun-dried tomatoes

90g sliced marinated artichoke hearts

salt and freshly ground black pepper to taste

DirectionsPreparation:15min › Cook:30min › Ready in:45min

Bring a large pot of lightly salted water to a boil. Add the linguine, cook for 8 to 10 minutes, until al dente, and drain.

Heat 2 tablespoons olive oil in a large frying pan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme leaves, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.

Heat the remaining oil in the frying pan. Return the onion and thyme to pan, and stir in the white wine. Cook until reduced slightly. Mix in the chicken stock, lemon juice and lemon rind. Reduce heat to medium, and continue cooking 10 minutes, until reduced by more than half.

Mix the sun-dried tomatoes and artichoke hearts into the pan, and cook just until heated through. Return tuna to the saucepan, and cook to your preference. Toss the cooked pasta in the pan. Season with salt and pepper.

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Reviews and RatingsGlobal Ratings:

(51)

Reviews in English (43)

this tastes really bad. do not recommend. ended up almost setting my kitchen on fire...
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13 Mar 2017

D

by DREGINEK

0

Used different ingredients.
This was really good...and lent itself well to major changes. First off, I didn't have tuna, so I used chicken instead. I also added spinach that I cut into chiffonade. I didn't have a fresh lemon, so just used bottled lemon juice. Maybe next time I'll follow the recipe!
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29 Sep 2008

R

by RJWISEMAN3

0

Used different ingredients.
I made a vegetarian version - I omitted the tuna, added more of the artichoke and sun-dried tomatoes, and used vegetable stock instead of chicken stock. I loved it, and this recipe will be one of my favourites.
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29 Sep 2008